Hello people, Austin Carter here from Beyond the Bayou Blog. Today, I delved into the comforting world of baking with a classic favorite: Pineapple Bread. The aroma of this bread baking always takes me back to sunny days spent in my grandma’s kitchen, where she would whip up delightful treats infused with love and nostalgia.
This recipe is a timeless treasure, blending the sweetness of crushed pineapple with the moistness of sour cream, creating a tropical symphony of flavors.
One memorable occasion was when we invited our neighbors over for a cozy evening at home, and the scent of freshly baked pineapple bread filled the air. It was a delightful gathering, with everyone savoring the warm slices and sharing stories over cups of Mexican Coffee.
Whether enjoyed with a cup of coffee in the morning or as an afternoon pick-me-up, this pineapple bread is a delightful companion to any moment. So, gather your ingredients, preheat your oven, and let’s bake up some memories together!
Why You Should Try This Recipe?
- Moist Bread: Using sour cream and pineapple keeps the bread moist and prevents it from becoming dry and crumbly.
- Tropical Taste: The crushed pineapple gives this bread a delicious tropical flavor, taking you straight to the tropics with every bite.
- Sweet Glaze: Adding a pineapple glaze on top adds a perfect touch of sweetness, enhancing the overall flavor of the bread.
Overview: How To Make Pineapple Bread?
Today I’m excited to share my pineapple bread recipe with you. It’s a delightful treat that’s perfect for breakfast or snacking! To make this bread, start by mixing together softened butter and sugar until creamy. Then, add in egg substitute and drained crushed pineapple, mixing everything thoroughly.
Next, incorporate the flour, baking soda, salt, and vanilla into the mixture until it’s well blended. Pour the batter into a greased and floured loaf pan, and pop it into the oven at 350 degrees Fahrenheit for about an hour. The result? A moist and flavorful bread with a hint of tropical sweetness from the pineapple.
This recipe is simple yet satisfying, making it a favorite in my kitchen. Give it a try and enjoy a slice of homemade goodness! For more such choices check out our breads.
Pineapple Bread Recipe
Equipment
- Mixing Bowls
- Loaf pan (greased and floured)
- Oven
Ingredients
- 1/2 cup butter
- 1 cup sugar
- 1/2 cup egg substitute
- 20 ounce can crushed pineapple (drained)
- 3/4 cup flour
- 3/4 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a mixing bowl, cream together butter and sugar.
- Add egg substitute and drained crushed pineapple, mixing well.
- Gradually add in flours, baking soda, and salt, blending until combined.
- Stir in vanilla.
- Pour the batter into a greased and floured loaf pan.
- Bake in the preheated oven for about 1 hour or until a toothpick inserted in the center comes out clean.
- Let the bread cool before slicing and serving.
Nutrition
Tips that Are Helpful!
- Room Temperature Butter: Begin by ensuring that the butter is at room temperature for optimal results. If you need to soften it quickly, follow these tips to start making the recipe promptly.
- Drain Pineapple: Drain the crushed pineapple well to prevent excess moisture in the bread. Save the juice for both the bread and frosting.
- Easy Pan Removal: Line the pan with cooking spray and parchment paper for effortless bread removal. Alternatively, grease the pan with butter or oil and dust it with flour.
- Check Doneness: Use a toothpick or cake tester to check if the bread is done. A clean toothpick indicates readiness for serving.
- Optional Frosting: You can choose to add frosting or enjoy the bread as it is, giving you flexibility in the final presentation.
Let’s Try Some Variations!
- Adventurous Variation: For a piña colada twist, substitute half of the crushed pineapple with shredded coconut.
- Alternative Fruits: If you don’t like pineapple, canned mandarins work well. Adjust the liquid in the recipe accordingly.
- Tropical Milk: Use coconut milk if you’re out of regular milk for a tropical flavor boost.
- Sugar Alternatives: Honey or maple syrup can replace sugar in the batter. Adjust the wet-to-dry ratio as needed.
What to Serve with Pineapple Bread?
Storing Pineapple Bread Is so Easy!
- Storing Pineapple Bread: Keep the pineapple bread fresh by storing it in an airtight container for up to five days. If you won’t finish it in that time, follow these freezing instructions.
- Freezing Process: Slice the bread and wrap each slice in plastic wrap. Place them in a freezer-safe container, ensuring it’s airtight. Freeze for up to three months.
- Reheating: When ready to enjoy, thaw individual slices until they reach room temperature before reheating.
Can I Make Quick Bread with Fresh Pineapple?
Yes, you can make quick bread with fresh pineapple. Simply chop the pineapple into small pieces and incorporate it into your favorite quick bread recipe. It adds a deliciously sweet and tangy flavor to the bread, making it a refreshing treat.